ROSEMARY TOMATO LEEK SOUP
I just invented this recipe because I love rosemary and leeks together, and it seemed like a tomato-rosemary-leek soup would taste divine. And it did.
Provided by LUNACITY
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir leek, rosemary, and garlic until leek is tender and translucent, about 15 minutes.
- Add diced tomatoes and cayenne pepper; bring to a simmer. Add minced basil; continue simmering until soup is reduced by half, about 1 hour.
- Remove half of the soup and puree in a blender until smooth. Return pureed soup to the saucepan. Stir in cream to desired consistency. Season to taste with salt and ground black pepper.
Nutrition Facts : Calories 214 calories, Carbohydrate 14.2 g, Cholesterol 47.5 mg, Fat 15.1 g, Fiber 2.8 g, Protein 3.4 g, SaturatedFat 9.5 g, Sodium 765.8 mg, Sugar 8.4 g
BLT AND P (BACON, LEEK, TOMATO AND POTATO) SOUP
Bacon, Leek and Tomato Soup is a soup for any season! It is surprisingly light and colorful and full of vegetables. It makes a simple, flavorful, special lunch or supper that warms you up, soul and stomach. It is especially delicious on rainy days or nights! I first made this for my mom because she and I both LOVE Oscar's bacon and we wanted a whole pot full of soup that tasted like it! We ate a pot of it while watching movies curled up in the living room of the cabin.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a medium soup pot or deep sided skillet over medium-high heat. To the hot pan add a drizzle of extra-virgin olive oil and the bacon. Cook bacon until brown and crisp. Add the chopped celery. Take peeled carrots and lay flat on cutting board. Hold each carrot at root end and use the vegetable peeler to make long, thin strips of the carrot. Chop the thin slices into small carrot bits or carrot chips, 1/2-inch wide. Add the chips to celery and stir. Cut leeks lengthwise and then into 1/2-inch half moons. Place the leeks into a colander and run under rushing cold water, separating the layers to wash away all the trapped grit. When the leeks are separated and clean, shake off water and add to celery and carrots. Stir veggies together, add a bay leaf and season with salt and pepper. While the leeks cook to wilt, 3 to 4 minutes, slice the potatoes.
- Cut each potato across into thirds. Stand each piece of potato upright and thinly slice it. The pieces will look like raw potato chips.
- Add stock to vegetables and bring to a boil. Reduce heat and add potatoes and tomatoes. Cook 8 to 10 minutes until potatoes are tender and starting to break up a bit. Add bacon and parsley and stir. Adjust seasonings. Serve immediately with crusty bread.
CABBAGE, POTATO AND LEEK SOUP
Here's a warming, economical soup that combines cabbage with leeks, potatoes and plenty of black pepper. The potatoes melt slightly into the broth, making the texture silky, lush and even a bit sexy (at least as far as cabbage goes).
Provided by Melissa Clark
Categories dinner, soups and stews, appetizer
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter in a large pot over medium-high heat, add the leeks and cook until soft and golden around the edges, 5 to 7 minutes. Add the cabbage and garlic and cook, stirring occasionally, until cabbage begins to caramelize, about 10 minutes.
- Stir in potatoes, stock, 4 cups water, salt and thyme. Bring soup to a simmer and cook, partly covered, until potatoes begin to fall apart, 45 to 50 minutes. Add more water, as needed, to reach the desired consistency. Season with black pepper and serve, topped with cheese.
Nutrition Facts : @context http, Calories 360, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 19 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 11 grams, Sodium 1065 milligrams, Sugar 10 grams, TransFat 1 gram
LEEK SOUP
When leeks are perfect for picking in my area, I start making this hearty leek soup. We pick as many wild leeks as we can find, and I freeze what we don't use immediately to try and stretch the season. -Cecilia Chynoweth, Hamilton, Ontario
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3 quarts).
Number Of Ingredients 12
Steps:
- Cut leeks into thin slices. In a skillet, saute leeks and onion in butter until tender but not browned. Transfer to a soup kettle or Dutch oven. Add potatoes, broth and parsley; cover and simmer until the vegetables are tender. Strain; set broth aside. Puree vegetables in a blender or food processor. Return puree and broth to pan. Stir a small amount of pureed mixture into egg yolk; return to pan. Add salt, pepper and nutmeg. Cook over medium heat until a thermometer reads 160°, stirring occasionally. Add the cream; heat through but do not boil. Garnish with bacon.
Nutrition Facts :
LEEK AND TOMATO GRATIN
Provided by Mark Bittman
Categories easy, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they're fat, quarter them the long way. Chop the tomatoes and put them in a gratin dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper.
- Bake, checking and stirring occasionally, until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 825 milligrams, Sugar 12 grams
LEEK AND TOMATO SOUP
Leeks make a sublte change to this soup instead of onions, and the combination is so good with the tomatoes!
Provided by Tisme
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place chopped leeks in a suacepan and cover with the chicken stock. Bring to boil and cook for about 5 minutes, then add the tomatoes. Simmer until the tomatoes are tender.
- Remove from heat add the seasonings and serve.
Nutrition Facts : Calories 129.2, Fat 2.9, SaturatedFat 0.7, Cholesterol 6, Sodium 497, Carbohydrate 19.9, Fiber 2.8, Sugar 9.3, Protein 7.2
BAKED LEEK AND TOMATO
Nice zesty side dish with a little jalapeno added. (I just happened to have yellow and orange tomatoes on hand, it's ok to use all red or all of any colour or any combination.)
Provided by Derf2440
Categories Vegetable
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400F degrees.
- Spray an oven proof gratin dish with veggie spray.
- Cover bottom of dish with half the leek slices and layer half the tomato slices over to cover.
- Sprinkle with salt and pepper to taste.
- Sprinkle half the olive oil over all.
- Make a second layer, ending with the tomato slices, salt and pepper and olive oil.
- Top with Jalapeno and sprinkle with shredded cheddar cheese.
- Bake, uncovered,in 400F oven for 30 minutes.
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POTATO, LEEK, AND TOMATO SOUP • SALT & LAVENDER
From saltandlavender.com
5/5 (4)Total Time 35 minsCategory SoupCalories 250 per serving
- Discard the top dark green portion of the leeks, retaining the bulbs. Cut the bulbs into circles/slices. Add leeks to a colander and rinse thoroughly (dirt tends to hide).
- Melt the butter and oil over medium-high heat in a large pot. Add leeks to the pot and sauté for about 5 minutes, stirring occasionally.
ROASTED TOMATO LEEK SOUP - FORK IN THE ROAD
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Ratings 5Calories 89 per servingCategory Soups + Stews
- Cut tomatoes in halves or quarters and slice leeks. Toss with 1 tbsp olive oil and salt and pepper. Arrange on cookie sheet and roast for about 30 minutes.
- While tomatoes and leeks are roasting, slice onions and garlic and cook in soup pot or dutch oven over medium heat until they begin to soften (about 5 minutes).
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